
Soup alla Lombarda
Make a firm forcemeat of fowl and divide it into three parts. To the first, add two spoons of cream Béchamel; to the second, four spoons of purée… Read More »
Make a firm forcemeat of fowl and divide it into three parts. To the first, add two spoons of cream Béchamel; to the second, four spoons of purée… Read More »